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Fiery penne in spicy tomato sauce delivers bold mediterranean flavors with minimal ingredients. This vegetarian pasta is a fresh, clean eats option that works well in a calorie deficit meal plan.
Bring a large pot of salted water to a boil and keep it at a steady rolling boil. Cook penne pasta until just al dente, about 10 minutes. Drain and reserve 1/2 cup pasta water.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute, stirring constantly so it does not burn.
Stir in red pepper flakes and cook for 30 seconds, then quickly add the canned whole peeled tomatoes. Crush tomatoes with a spoon. Simmer sauce uncovered for 12 minutes, stirring occasionally, to reduce and intensify flavors.
Season the sauce with kosher salt and black pepper. If sauce thickens excessively, add reserved pasta water little by little until desired consistency.
Toss drained penne into the sauce and cook over medium heat for 2 minutes so pasta absorbs flavor. Finish with fresh parsley just before serving for vibrancy and freshness.
